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Method

1. Toast the hazelnuts in a dry frying pan then remove and roughly chop. Cut each asparagus spear into three. Heat 1 tbsp of the walnut oil in the frying pan and gently fry the asparagus for 5–6 minutes, until just tender.

2. Combine the rocket, asparagus, hazelnuts and pumpkin seeds in a salad bowl.

3. Whisk the remaining oil with the vinegar, mustard, sugar and a little seasoning and spoon over the salad to serve.